19
Oct
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1 Rib lamb Loin – 75mm Chump On
No. per carton: approx. 22
Carton weight: approx. 23kg
The 1 rib loin, or shortloin, is prepared by splitting an 8 rib loin chump on between the 12th and 13th ribs creating the 1 rib loin and a lamb rack. Rib length - 75mm
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BEEF CUBES BONE LESS
Meat cubes from the beef neck made by knife. At the moment we are doing this cubes iin 10kg cartons. Is a perfect product to be used as goulash.
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BEEF FOREQUARTER
Boneless beef meat from the forequarter with flank and maximum a 5% of visual fat. It contains the neck, the blade shoulder, brisket and flank. Lean product really useful for processing
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Bone in goat dices 10 kg
Goat carcass with bone in cut into dices.
The carcass is frozen and bandsawed into 50- 90 g IQF dices.
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Bone in goat dices 5 kg
Goat carcass with bone in cut into dices.
The carcass is frozen and bandsawed into 50- 90 g IQF dices.
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Bone in goat dices jumbo box
Goat carcass with bone in cut into dices.
The carcass is frozen and bandsawed into 50- 90 g IQF dices.
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BONE IN GOAT LEG
Meat from the hindquarter bone in. At th emoment we are making the legs bone in chump on and chump off but there are other cuts we can also make different variations.
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BONE IN GOAT SHOULDER
Bone in meat from the forequarter, without nerves or tendons with a 95% visual lean individually packaged
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BONE LESS CUBES IQF
Beef cubes from the forequarter made by saw IQF. We are offering this item in 1 or 2 kg bags or in 5 or 10kg cartons.
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Boneless goat cubes
Frozen goat cubes boneless 4,5 cm.
The whole carcass is boned. The boneless meat is block frozen.
The blocks are bandsawed producing 4,5 cm IQF cubes
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BONELESS GOAT SHOULDER
Boneless meat from the forequarter, without nerves or tendons with a 95% visual lean. We are produiproducing this item individually or block packaged.
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Frenched Rack – 50/0 Denuded
No. per carton: approx. 14 x 2/VP
Carton weight: approx. 10kg
This cut is prepared from a rack. The chine and feather bones are removed leaving the ribs so that they can be separated by knife. The eye of the meat and the ribs are then cleaned of all meat and fat coverage.
